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Creamy Pasta Salad

Spring has sprung, and the hot weather is slowly becoming the norm. Big salads have become one of my go-to dishes for lunches, which can last me two or three days if I make enough. I have posted other salads before, such as Everything Salad, and Asian Millet Salad, but this one is perfect for the summer time. Great for picnics, work/school lunches, potlucks, and BBQs. In case you didn’t know, hummus is a delicious addition to any salad dressing, adding protein and creaminess to the veggies. I put hummus on everything. For some other cool ideas about how to use hummus, check out this. One of the best things about using hummus instead of mayo is that you do not have to worry about the amount of time it has been left out of the fridge if bringing it on a picnic.

I washed and chopped all the veggies and tossed them with the nuts and seeds. I placed all the dressing ingredients in a jar, covered it with a lid and shook it until all the ingredients were combined. I poured the dressing over the veggies. Depending on how many veggies you have, you may need to adjust the dressing recipe. Also, it is very easy to substitute any veggies or leave any of them out entirely.